Special

EVENTS

New Year’s Eve Dinner: Dec 31

Celebrate New Year’s Eve with us!

Monday, December 31, 2018

6:00 PM Seating
Three courses, $100, plus tax and gratuity 
Kick off the evening with family and friends over a delectable holiday three-course dinner.

First Course
HAMACHI CRUDO
mandarin, rosemary vinaigrette, black olives
or
ROASTED MUSHROOM CONSOMME
porcini gnocchi, duck meatballs
or
ENDIVE SALAD
point reyes blue cheese, radishes, lavender honey vinaigrette
or
CREEKSTONE FARMS BEEF CARPACCIO
pichuberry agrodolce, sunchoke chips, aioli

Second Course
YELLOWTAIL SNAPPER
lobster saffron mousse, jeweled rice, brussels sprouts
preserved lemon yoghurt
or
WAGYU BOSTON CUT STRIP STEAK
celeriac tortilla espagnole, red pepper chutney
or
ROASTED CHICKEN ROTOLO
foie gras chestnut stuffing, cauliflower salad, balsamic fig  jus
or
WINTER SQUASH LASAGNE
salsify cream, asparagus and truffle

Third Course
WHITE CHOCOLATE SEMIFREDDO
citrus salad, aperol glaze, butter crumble
or
STRAWBERRY GATEAU
dark chocolate cremeux, raspberry lychee sorbet
or
CHOCOLATE LAYER CAKE
passionfruit tarragon coulis, hazelnut ice cream

9:30 PM Seating
Five courses, $350, plus tax and gratuity 
Celebrate 2018’s triumphs with a specially curated five-course dinner, including a bottle of Ruinart Rosé Champagne per couple.

First Course
HAMACHI CRUDO
mandarin, rosemary vinaigrette, black olives
or
ROASTED MUSHROOM CONSOMME
porcini gnocchi, duck meatballs
or
ENDIVE SALAD
point reyes blue cheese, radishes, lavender honey vinaigrette
or
CREEKSTONE FARMS BEEF CARPACCIO
pichuberry agrodolce, sunchoke chips, aioli

Second Course
CRISPY FRIED OYSTERS
chayote remoulade, epazote and trout caviar
or
PORK AND HAZELNUT TERRINE
sweet pumpkin flan, warm potato bun
or
KING CRAB RISOTTO
asparagus and spicy n’duja

Third Course
PLEASANT RIDGE RESERVE
beet and apple butter

Fourth Course

YELLOWTAIL SNAPPER
lobster saffron mousse, jeweled rice, brussels sprouts
preserved lemon yoghurt
or
WAGYU BOSTON CUT STRIP STEAK
celeriac tortilla espagnole, red pepper chutney
or
ROASTED CHICKEN ROTOLO
foie gras chestnut stuffing, cauliflower salad, balsamic fig  jus
or
WINTER SQUASH LASAGNE
salsify cream, asparagus and truffles

Fifth Course
WHITE CHOCOLATE SEMIFREDDO
citrus salad, aperol glaze, butter crumble
or
STRAWBERRY GATEAU
dark chocolate cremeux, raspberry lychee sorbet
or
CHOCOLATE LAYER CAKE
passionfruit tarragon coulis, hazelnut ice cream

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